Introduction: Olfaction is a highly emotionally charged sense and contributes to our quality of life, which olfactory impairment or dysosmia thus strongly impacts. The aim of the present study was to examine how olfactory deficits alter eating behavior, which is a pillar of health and well-being. Methods: Patients with quantitative smell impairment and control participants were asked to perform a series of chemosensory tasks: odor identification and ratings of odor intensity, pleasantness, familiarity, irritation, and edibility. They also filled out a detailed food questionnaire. Results: Results showed significant decrease in olfactory function in smell-impaired patients. Although no significant consequences of dysosmia were found for most aspects of food preferences and culinary habits, the patients were less attracted than controls by novel foods and tended to experience less pleasure when eating. They also used significantly more condiments such as sugar, mayonnaise, or sour cream to make their dishes tasty. Conclusions: Olfactory impairment has a clear effect on certain aspects of eating behavior. Implications: These findings highlight the compensatory mechanisms that go along with dysosmia. This also reflects the patients’ attempts to restore part of the lost flavor and its hedonic component through non-olfactory cues.